This veal curry – as featured in Vanity Fair – is a simple recipe, so buy the best butter and milk you can to make it as gorgeous as it deserves to be. A great recipe if you wanted to do something different with veal.
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Ingredients
- 200g butter
- 5 onions, sliced 1.5kg British rose veal shoulder, chopped into chunks
- 3 tbsp curry powder (see recipe below)
- 600ml Jersey or Guernsey milk, or whole milk
- Juice 1 lemon
- Rice and green chillies to serve
For the curry powder:
- 1 tsp cumin seeds
- 10 cloves
- 5 tsp coriander seeds
- ½ tsp cardamom seeds (from about 6 pods)
- 2 tsp ground ginger
- 2 tbsp ground turmeric
- 2 tsp cayenne pepper
- 1½ tsp ground black pepper
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Method
- To make the curry powder, put the cumin seeds, cloves, coriander seeds and cardamom seeds in a dry frying pan. Heat gently, shaking the pan until the spices smell toasted. Transfer to a spice grinder or pestle and mortar and grind to a powder. Mix with the remaining spices and store, covered, somewhere cool and dry until ready to use.
- Melt the butter in a saucepan and cook the onions for 10-15 minutes until soft but not coloured.
- Season the veal and add to the pan, cooking gently – it doesn’t need to be browned. Stir in the curry powder and cook for 3-4 minutes, then add the milk, bring to a very gentle simmer and cook, covered, for 1 hour.
- When ready, stir through the lemon juice, taste and adjust the seasoning. Serve with rice and green chillies.
Nutrition
- 478kcals Calories
- 28.3g (16.2g saturated) Fat
- 47.4g Protein
- 10.6g (7g sugars) Carbs
- 2.9g Fibre
- 0.8g Salt
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